I shudder to think that we could call this a recipe for fancy pork and beans but actually our “cassoulet maison” is glorified homestyle baked beans! Nonetheless, you'll be glad you put this classic French cassoulet on your list of must-try international dishes. It is a generous 2 portions that comes with pork sausage, pork belly and duck leg confit.

This dish is prepared by braising the beef in a full-bodied, classic red wine. It is then stewed with, carrots, onions, garlic, and well-seasoned (during the stewing process) with a bouquet garni, or a small satchel of thyme, rosemary, parsley, and bay leaves. The preparation of this dish is two days, to continually tenderise the meat and to intensify the flavours of the stew

Gently cured duck legs bathed in their fat and slowly cooked to the falling-off-the-bone perfection that we all love. Then the skin is crisped in a pan or oven, giving you the sinful combination of silky meat and crackling skin. It will roll your eyes back, it's so good. Best served with diced potatoes cooked in duck fat (included with the legs).

A very smooth paste of free range chicken liver, involving the most beautiful mix of butter, port, rosemary, thyme and garlic. A traditional recipe, and definitely a crowd pleaser. My best seller. People are raving about it. Just perfectly balanced Gluten Free, Onion Free

A more rustic flavour, like a country style Pate. L’Artisan free range pork & Armagnac terrine is an authentically made jewel. A culmination of free-range pork, chicken liver with our special spices mix. Perfect with some Shiraz. DF/GF

Our L’Artisan Duck Rillettes is a perfect way to experience a specialty from the South West France. Slow cooked for hours, then pulled off the bone. These delicate flavours will blow you away. Best enjoyed with sourdough bread and pickles (cornichons) DF/GF/Onion F

Rillettes are a beautiful style of meat that has been slow cooked for hours. An exquisite pulled meat with an enchanting flavour. Tastes like crackling and roast pork best enjoyed on sourdough bread with cornichons. DF/GF/Onion F

Our locally sourced tomatoes  are first oven dried with thyme, rosemary, and garlic. Then smoked the next day with Hickory . Use them as sun dried tomatoes, but it will give another dimension to your dishes. Beautiful on an avo toast with some fetta, can be enjoyed with cheese platters as well.  Gluten Free, Dairy Free & Vegetarian/Vegan Friendly

A must have to enjoy with any of the jars. Sour, crunchy....complete the richness of charcuterie so perfectly

Just warm through in the oven for ten minutes or panfry as you would a normal black pudding. These boudin noir are softer than a British black pudding they're authentically French and worth a try…if you're brave enough. This recipe is from the south of France, using spices and a touch of chilli. For a great recipe look for boudin aux pommes. most popular use in France

Made the very traditional French. They are fermented for 48 hours before to go in the drying cabinet. They are a mix of free-range pork and seasoning and secret spice mix, with a little nitrate salt.

Just slice and warm through in the oven for ten minutes or panfry as you would a normal black pudding. These boudin noir are softer than a British black pudding they're authentically French and worth a try…if you're brave enough. This recipe is from the south of France, using spices and a touch of chilli. For a great recipe look for boudin aux pommes. most popular use in France Contains: Gluten, onion & dairy 

Made the very traditional French. They are fermented for 48 hours before to go in the drying cabinet. They are a mix of free-range pork and seasoning with a delicate and well balanced fennel seed flavour.

Made the very traditional French recipe. They are fermented for 48 hours before to go in the drying cabinet. They are a mix of free-range pork and seasoning, and secret spices mix with a hint of Cayenne pepper.